spacekadet's

13out of13

Reviews

West Indian Pumpkin Soup

Posted by Sue L  

Word of advice: be VERY careful with the scotch bonnet pepper. I put in half of one and the soup was just too spicy to enjoy it. I was so sad. I could tell there were some beautiful flavors in there, but the pepper overpowered everything. — spacekadet Oct 23, 2009

Recipe #80044

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Dazzling Winter Slaw - Red Cabbage, Apple and Pecan Salad

Posted by French Tart  

This salad was delightful. The toasted pecans really made it. I did find the apple (which I grated) to be a little TOO tart, so I added thinly sliced celery. After that it was perfect. Thank you! Will be making this again (I've got a lot of... — spacekadet Oct 17, 2009

Recipe #268834

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Tofu Nut Balls

Posted by pneumatic_sally  

I made these with silken tofu as some users suggested and the result was a little strange. They were kind of soft and mushy, and had a tanginess I didn't care for. Where did I go wrong? — spacekadet Sep 10, 2009

Recipe #29671

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Chipotle Salsa

(1 person found this helpful) Posted by Sue L  

Served this with corn chips and guacamole at an appetizer at a bbq last night. It got RAVE reviews from my guests (they said I should bottle it!). A few notes: I used one tin of chopped tomatillos and one tin of whole peeled plum tomatoes (it's... — spacekadet Sep 6, 2009

Recipe #25042

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Middle Eastern Lebanese Fattoush Bread Salad

Posted by Olga Drozd  

This was delicious. I cut the oil down to 3 tbsp and it was fine. I've made it twice this week for lunch! The boyfriend says it's one of the best salads I've ever made. Score! — spacekadet Oct 14, 2008

Recipe #254171

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Light Wheat Hamburger Buns

Posted by Riverside Len  

I've made these buns twice now. The second time I cut down the sugar substantially to about 2 Tbsp (I'm not a big fan of sweet buns). It worked like a charm. So fluffy and delicious. Thanks! — spacekadet Oct 14, 2008

Recipe #258471

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Tofu Lasagna Filling (ricotta Substitute)

Posted by Hadice  

This stuff is great. I used it in a zucchini/eggplant bake last week. Tonight I made "ricotta" balls, mixing this tofu stuff with breadcrumbs and baking for 30 minutes. It was delicious with linguini and marinara sauce. Great sub for ricotta.... — spacekadet Oct 4, 2008

Recipe #96935

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Frijoles Negros (Cuban black beans)

Posted by Carol Bullock  

The addition of red wine vinegar is genius. I always wondered what my black beans were missing and THAT WAS IT. I added diced a jalapeno chili which was a MISTAKE. The heat overpowered the other the flavors. Next time, just a little jalapeno... — spacekadet Aug 24, 2008

Recipe #8969

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Green Chutney ( Indian Mint - Cilantro Chutney )

Posted by Sana  

I made this to go with Besan Cheela (chickpea flour pancakes). It was delicious! And I'm sure it's going to be even better today, after the flavors have had a chance to blend a bit. — spacekadet May 27, 2007

Recipe #156498

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Peanut Butter and Sprout Sandwich

(1 person found this helpful) Posted by Chef #394919  

A friend of mine introduced me to this... sounds weird, but it's actually very nice and refreshing! I especially like it with natural crunchy peanut butter on toasted whole wheat bread. — spacekadet May 22, 2007

Recipe #227876

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Spaghetti & Tofu " Meatballs "

(2 people found this helpful) Posted by Kozmic Blues  

mmm, i skipped the sesame oil and these were still yummy. I had to cook them a bit longer than 30 minutes to obtain the kind of crispiness and dryness I like (I don't think mushy moist tofu would be good in a meatball). Next time I'm going to... — spacekadet Feb 10, 2007

Recipe #130975

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Pureed Squash Butternut, Acorn Any Hard Winter Squash!

(9 people found this helpful) Posted by ~Rita~  

hey this was awesome... i didn't know you could roast a whole squash without burning down the house. sooo much easier than peeling and chopping a raw giant squash. i used this technique with a pumpkin, and made soup out of the results. sweetness! — spacekadet Feb 10, 2007

Recipe #194908

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Lentil Sprout and Bulgur Salad

(1 person found this helpful) Posted by Sharon123  

Yum! I made this with mixed sprouts (lentil, garbanzo, aduki, and mung). I was also short on parsley so added some chopped arugula and mint to make up for it. The result was delicious! I was really surprised by how well the sprouted beans worked... — spacekadet Oct 7, 2006

Recipe #121290

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